Creamy Coconut Chocolate Pudding (Dairy-Free & MTHFR-Friendly)
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This coconut milk chocolate pudding has been a staple in my kitchen for years. It’s simple, deeply chocolatey, naturally dairy-free, and just feels like comfort food. The kind I look forward to in the evening when the house is finally quiet… if the kids have left me any.
No boxed mix, no weird ingredients. Yet it somehow still develops that ever so slightly rubbery, yet strangely delicious pudding “skin” on top as it chills. Consider it a nostalgic bonus.
Whether you’re dairy-free, mindful of ingredients because of MTHFR, or just want a healthyish treat that doesn’t feel “healthy,” this one checks all the boxes.
Why Coconut Milk Works So Well Here
Full-fat coconut milk creates a pudding that’s rich and silky. It also brings some nutritional perks along for the ride:
- Naturally dairy-free – great for anyone avoiding dairy or sensitive to it
- Contains MCTs (medium-chain triglycerides), which are easier to digest than many fats and are often favored for gentle energy support
- Stable fat source that pairs well with chocolate and helps keep this dessert satisfying
Different sugar, different cocoa powders, different collagen… same trusty coconut milk.
A note on coconut milk quality
This recipe works best with coconut milk that contains only coconut and water. Gums, stabilizers, and preservatives can interfere with thickening and create a strange, gummy texture.
My favorite option is Trader Joe’s canned coconut milk. Trader Joe’s isn’t close for me. Like, at all. So if you ever spot me with 10 cans of coconut milk in my cart, please don’t judge. I’m just future-proofing my pudding plans. 😉
A Small MTHFR-Friendly Bonus
While pudding isn’t exactly a “functional food,” this version fits nicely into an MTHFR-aware kitchen:
- No synthetic folic acid
- Collagen powder adds gentle protein support and pairs well with glycine needs
- Cocoa powder naturally contains polyphenols and antioxidants
- Healthy fats help slow blood sugar spikes, which can be helpful for energy stability
For me it’s a thoughtful treat that aligns well with real-food principles.
Creamy Coconut Chocolate Pudding
Ingredients
- 1 can full-fat coconut milk, divided(use coconut milk with only coconut + water; no gums or stabilizers)
- 2 tbsp cornstarch (or arrowroot powder)
- 1 scoop collagen powder
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/8 tsp salt
Instructions
- Make the slurryIn a small bowl, whisk together 1/3 cup coconut milk, the cornstarch, and the collagen powder until completely smooth. Set aside.
- Heat the baseIn a medium saucepan, whisk together the remaining coconut milk, cocoa powder, sugar, and salt.Heat over medium heat, whisking frequently, until the mixture is warm and smooth.
- Thicken the puddingSlowly whisk the cornstarch mixture into the saucepan. Continue whisking constantly.Bring to a gentle boil and cook for 30–60 seconds, until thickened.
- ChillRemove from heat. Pour into serving dishes and let cool slightly, then refrigerate until fully set.
Notes
Storage & Serving
- Store covered in the refrigerator
- Keeps well for several days
- Delicious cold, straight from the fridge
- Bonus: yes, it will form that classic pudding skin on top — consider it a feature, not a flaw 😉
A Simple Evening Treat
This is the kind of recipe that doesn’t try too hard. No blender. No oven. No fancy techniques. Just a cozy, chocolatey dessert that feels indulgent without being over the top.
If you’re dairy-free, MTHFR-conscious, or just craving something chocolatey-and-familiar in pudding form, this one deserves a spot in your fridge.
